SOUTHWESTERN AVOCADO AND BLACK BEAN SALAD {paula deen}

By grinder

Ingredients

• 1/2 cup fresh chopped cilantro leaves
• 2 cups fresh or frozen corn kernels, thaw, drain
• 1/4 cup extra-virgin olive oil
• 2 cans black beans, rinse, drain
• 2 tablespoons fresh squeezed lime juice
• 1 cup chopped cherry tomatoes
• 2-3 dashes Tabasco
• 3 oz. grated pepper jack cheese
• 4 cups chopped romaine lettuce
• Kosher salt and fresh ground black pepper
• 2 avocados, peeled, diced

Preparation

Step 1

In a small bowl, whisk together cilantro, oil, lime juice and hot sauce.

In a large serving bowl, add lettuce, avocado, corn, beans, tomatoes and cheese. Add dressing and toss well. Season with salt and pepper, to taste, and serve.